Dairy Free Easy Pesto
Whip up this quick and easy dairy-free pesto in just 5 minutes! A vibrant, flavorful addition to any meal.
Ingredients
- 2 cups of fresh tightly packed basil leaves
- 1/2 cup of olive oil add 1 to 2 tablespoons more if needed for desired consistency
- 1/2 cup roasted unsalted pine nuts (or try pecans, almonds, or walnuts!)
- 3 garlic cloves
- 1/2 teaspoon of salt
Instructions
- Start by placing the basil leaves, pine nuts, garlic, and salt in a food processor. Pulse until everything is finely chopped.
- While the processor is running, slowly drizzle in the olive oil. Blend until the ingredients are well combined. If the mixture seems too thick, add a bit more olive oil to achieve your preferred consistency.
- For storage, to keep your pesto looking vibrant green, pour a thin layer of olive oil over the top before refrigerating. This helps prevent oxidation.
- Store the pesto in a wide-mouth pint mason jar in the fridge for up to 2 weeks, or freeze it for up to a year. Mason jars work great because they're freezer-friendly!
- Enjoy your fresh and delicious dairy-free pesto!